Master Recipes: A Step-By-Step Guide to Cooking Like a Pro by The Editors of Food & Wine

Author:The Editors of Food & Wine [The Editors of Food & Wine]
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2017-05-16T04:00:00+00:00

Souped-Up

Dufour makes a pork broth for his French onion soup using bacon for smokiness and a pig’s foot for richness. Skip the pig’s foot for a lighter broth.

Chinese Dumplings

Cara Stadler is a whiz at packing as much flavor as possible into a single bite. At Bao Bao Dumpling House in Portland, Maine, she does just that with her juicy dumplings, which she stuffs with traditional fillings as well as unconventional ones, like spicy mapo tofu.

Pork and Shrimp Dumplings

Time 1 hr 30 min active 3 hr total

Makes about 3 dozen dumplings

WRAPPERS

¾ cup boiling water

1¼ cups all-purpose flour, plus more for dusting

FILLING

¾ oz. dried shiitake mushroom caps

½ lb. fatty ground pork, preferably pork butt

½ lb. shelled and deveined large shrimp, finely chopped

2 scallions, thinly sliced

⅓ cup finely chopped canned water chestnuts (about 5)

2 Tbsp. minced peeled fresh ginger

1½ Tbsp. soy sauce

1½ Tbsp. Shaoxing wine

½ Tbsp. toasted sesame oil

½ Tbsp. sugar

1½ tsp. kosher salt

1 large egg white

1 Tbsp. cornstarch

Canola oil, for frying

1. Make the wrappers

In a medium bowl, slowly drizzle the boiling water into the 1¼ cups of flour and mix with a wooden spoon until the mixture just comes together. Turn it out onto a lightly floured surface and knead until a smooth dough forms, about 5 minutes. Return the dough to the bowl and cover with plastic wrap. Let rest at room temperature for at least 1 hour or up to 4 hours.

2. Turn the dough out onto a lightly floured work surface and, using a sharp knife, cut it into 36 equal pieces (9 to 10 grams each). Roll each piece into a ball. Using a small, lightly floured rolling pin, roll out 1 ball of dough to a ⅛-inch-thick round, then roll out just the outer edge until it is 1/16 inch thick and the wrapper is 3½ inches in diameter. (To hold the filling properly, the wrapper should be slightly thicker in the center than at the edge.) Transfer the wrapper to a parchment paper–lined baking sheet and cover with a damp kitchen towel. Repeat with the remaining balls of dough.

3. Make the filling

In a medium bowl, cover the mushrooms with boiling water and let stand, stirring occasionally, until softened, about 15 minutes. Drain well, then squeeze out any excess water. Finely chop the mushrooms and transfer to a large bowl. Add all of the remaining ingredients except the cornstarch and canola oil and fold gently until well blended. Fold in the cornstarch just until incorporated.

4. Fill the dumplings

Lay a wrapper in the palm of one hand. Using your finger, brush the outer edge of the wrapper with water. Spoon 1 heaping tablespoon of filling in the center. Fold the wrapper over the filling to form a half-moon; pinch at the top to adhere. Fold a pleat in the dough on the top left, angling back toward the center. Press with your fingers to adhere. Make a second pleat on the top right to meet the first pleat in the center. Transfer the dumpling to a parchment-lined baking sheet and cover with plastic wrap; repeat with the rest of the wrappers and filling.

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